Extract Homebrew Beer Recipes | Page 640 | Browse 30,000+ at Brewer's Friend

Author:

activebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/19/2019 1:42 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 3 Litres

Boil Time: N/A

Boil Gravity: 1.363

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/26/2023 8:40 AM

Notes: Using AY4

Author:

Michael Fareri

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2023 4:15 PM

Notes:

Author:

rbowlbs

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.092

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2023 2:33 AM

Notes:

Author:

tsoybeans

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5.5 oz

Creation Date: 10/28/2022 3:53 PM

Notes: 1. Heat your steeping water to 155-160.

2. Add your 3/4 lb of Wheat extract and your steeping grains for 20 minutes, taking special care not to squeeze the bag.

3. After 20 minutes, sparge your grain bag and bring the water to a boil.

4. Once boil is achieved, add your hops and boil for 70 minutes.

5. During the last 10 minutes of the boil, add your pilsen extract, 1/4 lb wheat extract, and Whirlfoc.

6. Once the boil is done, crash the temperature by ice bath. Once the beer is down to 170, do your hop stand with 1/2 oz Citra for 15 minutes.

7. After hop stand is complete, finish crashing the beer with refrigerated water.

8. Add your 10 sanitized, deseeded Jalapenos and the skinless slices of 5 unripe Mangos to the wort

9. Pitch your yeast.

10. After 5 days or when yeast activity has slowed, siphon the beer to secondary and add your 3 oz of Azaca dry hops.

11. After another 2 days, add your 1/2 oz Citra Hops to dry hop.

12. After another 3 days, add your isinglass (if needed) and let the beer clear up.

Author:

Kelly H

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2022 12:10 PM

Notes: Currently experimenting with using a basic sweet stout recipe with modifications. Updating coming on or later from 4/18/2022.

Started brewing 4/4/2022

Secondary tincture of Cuban Coffee Freshly brewed on 4/11/2022

Kegged 4/18/2022 for one more week of fermenting

Served to the EXP200 class on 4/25/2022. it was a success, and can be worked on throughout the brewing and fermenting process.

Notes on Taste:

It is a strong, bitter coffee stout. I mixed it with some of my creamer and it almost tasted like coffee in the morning. However, that is my take on making this recipe.

I don't know if any additions of the creamer I use in the fermentation process will help make it taste like drinking coffee, but overall, this is a decent recipe.

Author:

Genoa

Boil Size: 170 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/4/2022 5:21 PM

Notes: LEVADURA K97 FERMENTADA A 16/17 GRADOS

Author:

weakvitalsigns

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/26/2020 9:45 PM

Notes: 167 strike, 155 center mash, 150 outer mash

OG 1.061 or 1.062

Pitched on top of salmon fly yeast bed at 70deg F

Author:

cobb86

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.2 oz

Creation Date: 5/30/2020 12:55 PM

Notes:

Author:

Perfect Brewing Supply

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/18/2020 8:21 PM

Notes:

Author:

ers

Boil Size: 11 Litres

Boil Time: 90

Boil Gravity: 1.102

Efficiency: 25

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2016 9:19 AM

Notes:

Author:

SayvilleBrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/12/2019 4:07 PM

Notes:

Author:

Awarner

Boil Size: 1 Gallons

Boil Time: 10

Boil Gravity: 1.044

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/5/2019 6:59 AM

Notes:

Author:

URSA

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.5

Efficiency: 32

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2019 8:45 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2018 5:45 PM

Notes:

Author:

Boil Size: 240 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/11/2018 10:16 PM

Notes:

Author:

PapaQ

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2018 8:07 AM

Notes:

Author:

Jake4102

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2018 8:10 PM

Notes: Hold back 1 gallon of wort to boil down to syrup.

Author:

actually dropsith

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.128

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2018 5:08 PM

Notes: OG - 1.066 - started on 2/5/2018
FG - 1.010 - reached on 2/28/2018
Racked onto Gelatin Finings - 3/6/2018
Bottled - 3/13/2018

Brewing: Mix of Grains steeped in 3 gal water at 160*F for ~15 min. Turned up heat and added 3.3lbs Light Gold Liquid Malt Extract. Brought to boil and poured over 6lbs crystallized wildflower honey. Topped up to 5.5 gal. 3/8 tsp nutrients added during aeration. Windsor ale yeast pitched at ~90*F (this is too high).

Nutrients:
day 0 - 3/8tsp
day 1 - 1/8tsp
day 2 - 1/8 tsp
70% ferm - 3/8tsp
(Mead nutrient mix of 1:2 ratio Fermaid K to GoFerm)

Fining: After fermenting, braggot was pitch black but noticeably cloudy; no light would shine through. .75 tsp of gelatin finings were added to 1/2 cup cold water and allowed to sit for 1 hour. Braggot was racked into an intermediate bucket, it's primary fermentor cleaned & re-sanitized. The fining mix was added to the now secondary fermentor and the braggot was racked onto it. After two days, the color had not changed but the liquid was definitively clearer. Noticeably less yeast flavor. Left for a total of one week on finings.

Bottling: Bottle selection includes a 2l growler, several wine bottles, many grolsch bottles (all swing-top) and a few ~22oz crown-cap craft beer bottles. Bottles were rinsed, sanitized and aligned for easy filling. Bottling bucket and equipment were sanitized. 5oz of Corn Sugar were added to 1 cup of water and brought to a boil. After several minutes, this priming sugar was added to the bottling bucket. The braggot was racked onto the priming sugar, carefully leaving behind the remaining lees/finings. Primed braggot was distributed to bottles using a bottling wand. Final volume of braggot bottled was 4.5gal. Bottles put into large cardboard box and stored for 2-3 weeks.

Drinking: Carbonation was complete around 2.5 weeks after bottling. Moderate sediment in most bottles, with larger amounts in larger containers. On pouring, a light head forms and shortly dissipates; color is tan. Carbonation is similar to a soft drink or hefeweizen. Flavor is bitter dark malt followed by a mellow sweetness and yeast flavor throughout. Could be described as "a very malty soda with 7% abv."